Careers

Position: Bellperson

Department: Bell

Report to: Bell Captain

Hours: As required

Position Overview:

As a Bellperson, you are the embodiment of hospitality, ensuring a warm and seamless arrival and departure experience for our guests. Your responsibilities include assisting with luggage, providing information about the lodge and local attractions, and facilitating a smooth transition between check-in and check-out.

Duties and Responsibilities:

• Welcome guests when entering and departing in a friendly manner.
• Carry and label guests’ luggage with tags.
• Deliver messages, amenities and packages to guest rooms.
• Unpack, pack and valet guest vehicles.
• Sweep and mop floors and vacuum carpets.
• Ensure building entrance is free of clutter at all times.
• Direct guests to the reception area or the appropriate office/room
• Orientate guests to guest rooms – pointing out key features and amenities.
• Arrange for guest transportation to nearby hotels or ski hill.
• Comply with health and safety regulations.
• Follow evacuation rules in case of emergencies.
• Assist in guest concierge duties and when needed.
• Other duties as requested by guests and/or management.

Qualifications

• Previous hotel experience preferred.
• Excellent communication and hospitality skills
• Professional presentation and demeanor
• Ability to lift/carry luggage up to 50 lbs.
• Stand/walk for duration of 8-hour shift.
• Valid driver’s license with clean abstract
• Flexible schedule - able to work various shifts.

Position: Bell Captain

Department: Bell

Report to: General Manager

Hours: As required

Position Overview:

Bell Captain oversees the bell staff, ensuring a seamless and welcoming arrival and departure experience for our guests. The responsibilities will include coordinating luggage assistance, managing guest inquiries, and supervising the bell desk operations. With a keen eye for detail and a commitment to exceptional service, Bell Captain plays a vital role in creating lasting impressions.

Duties and Responsibilities:

• Supervise and lead the bell staff, providing guidance and support.
• Coordinate guest arrivals and departures, ensuring a smooth and efficient process.
• Oversee luggage assistance, ensuring guests' belongings are handled with care.
• Manage guest inquiries, offering assistance and information with a courteous demeanor.
• Maintain a clean and organized bell desk area.
• Collaborate with other hotel departments to enhance the overall guest experience.
• Train and mentor bell staff members on service standards and procedures.
• Monitor and manage the availability of bell carts and other equipment.
• Handle guest concerns or special requests promptly and professionally.
• Maintain a professional appearance and demeanor at all times.

Qualifications

• Valid driver’s license with clean abstract
• Hotel front office operations experience preferred.
• Strong leadership, customer service and communication skills
• Sharp attention to detail and problem-solving abilities.
• Responsible, adaptable and works well under pressure.
• Can remain focused in fast-paced environment.
• Knowledge of Opera PMS an asset
• Physically capable with frequent standing and lifting.
• Flexible schedule – able to work days, evenings, weekends.

Position: Guest Services Agent

Department: Front Desk

Report to: Front Office Manager/Guest Services Supervisor

Hours: As required

Position Overview:

Guest Services Agents are the ambassadors of The Post, providing exceptional customer service from the initial reservation through to check-out. This role is crucial in creating a welcoming, efficient, and memorable experience for our guests.

Duties and Responsibilities:

• Welcome guests to the hotel and provide an efficient check-in experience.
• Handle guest requests or inquiries during their stay to ensure maximum guest satisfaction in person, through email or guest folio.
• Address all guest issues and complaints in a courteous manner, with the support of the Front Office management team, including assistance with fireplaces.
• Maintain a professional and presentable appearance at all times.
• Assist with emergency procedures when required.
• Respond to reservation enquiries, complete room reservations and provide guests with up-to-date information on our rates, special offers and packages.
• Prepare arriving reservations, ensuring guest requests are met to the best of our ability.
• Assist in providing positive and efficient customer service.
• Meet with representatives of local attractions and tours to stay current on all options and keep all staff aware of changes.
• Provide guests with accurate and relevant information about the hotel, local area and attractions.
• Book tours, activities and restaurant reservations for guests.
• Check out guests, provide accurate billing information and correctly process payments.
• Ensuring the completion of daily logs and tracking
• Manage the hotel switchboard, directing calls to other departments as necessary.
• Provide an accurate cash-out report at the end of each shift.
• Other duties as assigned.

Qualifications

• Excellent interpersonal and communication skills.
• A passion for customer service; previous experience is an asset.
• Highly organized and detail oriented, with the ability to multitask.
• Able to cope in high pressure situations.
• Experience with Opera PMS, Microsoft Office and Outlook is an asset.
• Previous hotel experience preferred.
• Must be able to work independently and remain calm in the event of emergency situations arise.
• Willing to work flexible hours.
• Physical requirements include the ability to endure long periods of standing, sitting, bending, and lifting (up to 50 pounds may be required)

Position: Registered Massage Therapist

Department: Spa

Report to: Spa Experience Manager

Hours: As required

Position Overview:

As a Registered Massage Therapist at The Post Hotel & Spa, you will provide exceptional massage therapy services to guests, promoting relaxation, healing, and overall well-being.

Duties and Responsibilities:

• Perform various massage techniques to address guests' specific needs and preferences.
• Maintain accurate and up-to-date client records and treatment notes.
• Create a welcoming and peaceful environment for spa guests.
• Stay informed about current spa services and products offered.
• Collaborate with other spa professionals to enhance the overall guest experience.
• Uphold the highest standards of cleanliness and hygiene in the spa area.
• Provide information to guests about spa services, products, and additional offerings.
• Adhere to all licensing and regulatory requirements.

Qualifications

• Valid certification as a Registered Massage Therapist.
• Previous experience in a spa or wellness setting is preferred.
• Exceptional interpersonal and communication skills.
• Ability to tailor massage treatments to meet individual guest needs.
• Knowledge of various massage modalities and techniques.
• Strong commitment to maintaining a professional and ethical environment.
• Flexibility to work weekends and adapt to varying schedules.
• Physical stamina to perform massages for extended periods.
• Ability to stand for extended periods and perform massages.
• Lifting and moving spa equipment as needed.

Position: Food and Beverage Server

Department: Food and Beverage

Report to: Food & Beverage Manager/Assistant Food and Beverage Manager/Outpost Manager/Food and Beverage Supervisor

Hours: As required

Position Overview:

Food and Beverage Server provides excellent customer service through prompt order taking, professional wine and menu recommendations, timely food delivery and anticipating guest needs. Builds loyalty through personalized interactions and flawless execution.

Duties and Responsibilities:

• Welcome guests warmly, present menus and provide detailed explanations of dishes, specials, and beverage options.
• Offer recommendations and assist guests in making informed choices based on their preferences.
• Take accurate and detailed orders, ensuring special requests and dietary restrictions are noted.
• Collaborate with kitchen and bar staff to ensure seamless communication and order accuracy.
• Serve dishes with precision, adhering to high presentation standards.
• Monitor table needs, anticipating and fulfilling guest requests promptly.
• Maintain a thorough knowledge of wine, cocktail, and menu offerings to make informed suggestions.
• Provide polished and professional service throughout the dining experience.
• Ensure cleanliness and organization of the dining area, including table setup and breakdown.
• Process guest payments accurately and efficiently.
• Handle guest feedback and concerns with tact and a commitment to resolution.
• Collaborate with colleagues to create a cohesive and harmonious team environment.
• Uphold the highest standards of service excellence.

Qualifications

• Previous experience as a server.
• Knowledge of wine, spirits, and culinary offerings.
• Exceptional customer service and communication skills.
• Ability to thrive in a fast-paced and dynamic restaurant environment.
• Attention to detail and a commitment to delivering impeccable service.
• Team player with a positive and proactive attitude.
• Flexibility to work evenings, weekends, and holidays.
• Knowledge of POS systems and order entry procedures.
• Formal training in hospitality or culinary arts is an asset.

Position: Host/Hostess

Department: Food & Beverage

Report to: Director of Food & Beverage/Assistant Food and Beverage Manager

Hours: As required

Position Overview:

As the first point of contact for guests, Host/Hostess plays a crucial role in creating a warm and welcoming atmosphere, setting the tone for an exceptional dining experience.

Duties and Responsibilities:

• Greet and welcome guests with a friendly and gracious demeanor.
• Manage reservations, ensuring accurate and efficient seating arrangements.
• Provide guests with menus and communicate any specials or promotions.
• Collaborate with servers and kitchen staff to coordinate table turnover and optimize seating capacity.
• Maintain a clean and organized host/hostess station.
• Manage guest waiting lists and provide accurate wait time estimates.
• Monitor the dining room to ensure a smooth and well-paced service.
• Assist in addressing guest inquiries, concerns, and special requests.
• Collaborate with servers to accommodate special events or large party reservations.
• Uphold The Post’s standards of hospitality and service excellence.
• Communicate effectively with the restaurant team to ensure seamless operations.
• Work collaboratively with other departments to enhance the overall guest experience.
• Assist with additional duties as assigned by restaurant management.

Qualifications

• Previous experience as a host/hostess.
• Exceptional interpersonal and communication skills.
• Ability to remain calm and composed in a fast-paced environment.
• Strong organizational and multitasking abilities.
• Positive and friendly attitude with a commitment to guest satisfaction.
• Familiarity with reservation management systems.
• Flexibility to work evenings, weekends, and holidays.
• Passion for hospitality and dedication to providing an elevated guest experience.

Position: Outlets Manager

Department: Food & Beverage

Report to: Director of Food & Beverage

Hours: As required

Position Overview:

The Outlets Manager is instrumental in supporting the Director of Food & Beverage by managing and overseeing all food and beverage outlets, including restaurants, bars, banquets/events, catering, and in-room dining. This role is responsible for upholding exceptional service standards, providing effective team leadership, and ensuring efficient operations across all venues, all while maintaining high levels of guest satisfaction and profitability in line with The Post’s vision.

Duties and Responsibilities:

• Operational management:
  • Lead the day-to-day operations of all food and beverage outlets, ensuring efficient service and operational excellence in line with Post Hotel & Spa and Relais & Châteaux standards.
  • Coordinate with the culinary department to streamline service, maintain consistency, and ensure timely delivery of food and beverages.
  • Oversee banquet operations, collaborating with the sales and events teams to deliver successful events.
  • Monitor and manage staffing levels, schedules, and daily shifts in alignment with business needs and labor budgets.
  • Ensure compliance with health, safety, and hygiene standards throughout all venues.

• Team leadership & Development:
  • Lead, train, and develop a team of front-of-house staff, including servers, host/esses, baristas/bartenders, sommeliers, and support staff, maintaining high morale and motivation.
  • Hire, train, mentor, and evaluate team members, ensuring alignment with The Post’s standards.
  • Conduct performance reviews, provide feedback, and implement training programs for staff development.
  • Ensure all staff are well-versed in food and beverage service standards, guest interaction, and operational procedures.
  • Foster a positive, collaborative team environment through effective communication and motivation.
• Guest service & Experience:
  • Engage with guests, actively seeking feedback to enhance service levels and personalize the guest experience.
  • Handle guest inquiries, complaints, and special requests to ensure satisfaction.
  • Ensure consistency in high-quality guest service across all venues, promoting a seamless and memorable dining experience.
    

• Financial & Budget management:
  • Assist Director of Food & Beverage in managing and meeting financial targets, including revenue generation, cost control, and profitability.
  • Monitor daily revenues, covers, and payroll to ensure efficiency and alignment with budgets.
  • Assist in the planning and implementation of promotions, special events, and menu engineering to drive sales and enhance guest satisfaction.
• Cross-departmental collaboration:
  • Assume department head leadership responsibilities in the absence of Director of Food & Beverage, overseeing all aspects of the department's operations.
  • Collaborate with Executive Chef and Wine Director to ensure the highest quality in menus and beverage offerings.
  • Liaise with other hotel departments (e.g., Front Office, Housekeeping, Maintenance) to ensure cohesive and seamless operations.
  • Work closely with the Head Office team including, but not limited to Human Resources & Recruitment, Systems & Applications, Sales & Marketing, Laundry & Logistics.
  • Ensure alignment on operational strategies, staffing, technology integration, and marketing to enhance performance and support seamless operations.

Qualifications

• Proven experience in a managerial role within food and beverage, preferably in a luxury or fine dining environment.
• Strong leadership and interpersonal skills with the ability to build and motivate a high-performing team.
• Solid understanding of food and beverage operations, including service standards, menu planning, and guest satisfaction strategies.
• Experience with financial management, including budgeting, labor control, and revenue generation.
• Excellent communication skills with a focus on guest engagement and team collaboration.
• Knowledge of health and safety regulations in the food and beverage industry.
• Flexibility to work early mornings, late evenings, weekends, and holidays as business requires.
• Proficiency in hotel and restaurant software (e.g., Opera, Squirrel, Open Table, Tripleseat) and knowledge of Relais & Châteaux standards are an asset.

Position: Outpost Supervisor

Department: Food & Beverage

Report to: Outlets Manager

Hours: As required

Position Overview:

The Outpost Pub Supervisor is responsible for overseeing the daily operations of the Outpost Pub at Post Hotel & Spa. This role ensures high-quality service, maintains a welcoming atmosphere, and leads a team of staff to deliver an exceptional guest experience in line with The Post's standards.

Duties and Responsibilities:

• Oversee daily Outpost’s operations, including opening and closing procedures
• Supervise, train, and mentor Outpost’s staff, including servers, bartenders, and support staff
• Foster a positive work environment that promotes teamwork and high morale
• Ensure all guests receive prompt, professional, and friendly service
• Handle guest inquiries, special requests, and complaints with a focus on guest satisfaction
• Maintain a visible presence in the pub, engaging with guests and addressing their needs
• Monitor and maintain proper inventory levels
• Assist in menu development and implementation of seasonal specials
• Monitor sales and control costs to meet financial targets
• Manage cash handling procedures and ensure accurate financial reporting
• Work closely with the kitchen team to ensure seamless service and menu execution
• Coordinate with other departments to support hotel-wide initiatives and events
• Perform other duties as assigned by leadership

Qualifications

• Minimum of 2 years of supervisory experience in a pub, bar, or similar food & beverage environment
• Strong leadership and interpersonal skills, with the ability to motivate and guide a team
• Excellent communication and problem-solving abilities
• In-depth knowledge of food and beverage service standards and culinary trends
• Familiarity with Relais & Chateaux standards is a plus
• Flexibility to work any shift, weekends, and holidays in a fast-paced environment
• Relevant certifications in hospitality or culinary arts are advantageous

Position: Room Attendant

Department: Housekeeping

Report to: Housekeeping Manager/ Housekeeping Supervisor

Hours: As required

Position Overview:

The Housekeeper/Room Attendant is responsible for upholding the highest standards of cleanliness and guest service in all guest rooms. This role demands attention to detail, a commitment to excellence, and a friendly, courteous approach to guest interactions. The position is vital in creating a welcoming, comfortable, and safe environment for our guests.

Duties and Responsibilities:

• Clean, sanitize, and prepare rooms to company standards.
• Make beds, replace linens, remove trash, and refresh amenities.
• Vacuum, mop, dust, and polish furniture and fixtures
• Identify and report maintenance needs or safety hazards.
• Report Lost & Found items.
• Manage laundry, garbage, recycling, and cleaning supplies.
• Prepare cleaning equipment and restock carts at end of shift.
• Support team members in completing shared workloads.
• Provide excellent customer service and exceed guest expectations.
• Comply with all safety procedures and protocols.
• Other duties as assigned.

Qualifications

• Previous experience in housekeeping is preferred but not mandatory.
• Exceptional attention to detail and customer service orientation.
• Ability to stand, bend, lift up to 30 lbs., and perform physical tasks.
• Professional team player with problem solving abilities.
• Responsible, punctual, and dependable.
• Willing to work flexible hours in all weather conditions.

Position: Houseperson

Department: Housekeeping

Report to: Housekeeping Manager/Assistant Housekeeping Manager/Housekeeping Supervisor

Hours: As required

Position Overview:

The Houseperson is responsible for maintaining the cleanliness and orderliness of all common areas and providing prompt, courteous service to guests. This role requires excellent time management skills, the ability to respond swiftly to guest requests, and a commitment to uphold the highest standards of cleanliness and guest satisfaction.

Duties and Responsibilities:

• Clean public washrooms, lobbies, corridors, elevators, etc.
• Sweep, mop, vacuum, dust, polish furniture and fixtures.
• Restock cleaning supplies and amenities.
• Remove trash and recycling, assist with linen delivery.
• Ensure that all fireplaces are clean and stocked with new woods
• Provide luggage service, room supplies delivery, guest requests.
• Support housekeepers in cleaning rooms when needed.
• Maintain radio contact with leadership and front desk.
• Adhere to all appearance standards and dress code policies.
• Comply with health, safety and sanitation procedures.
• Other duties as assigned.

Qualifications

• Previous experience in housekeeping is preferred but not mandatory.
• Professional, courteous customer service skills.
• Able to lift up to 30 lbs., bend, stretch, stand for long periods.
• Responsible, team player with excellent time management abilities
• Flexible schedule - able to workdays, evenings, weekends.
• Can work productively in outdoor weather conditions.

Position: Maintenance and Facilities Manager

Department: Maintenance

Report to: General Manager

Hours: As required

Position Overview:

To oversee the maintenance department at the hotel, ensuring high-quality maintenance work for guest satisfaction and safety. The Maintenance and Facilities Manager supervises and directs the maintenance staff, focusing on optimal performance and maintaining hotel facilities to the highest standards.

Duties and Responsibilities:

• Oversee installation, repair, and maintenance of all hotel buildings and structures.
• Manage maintenance staff, providing training and ensuring adherence to safety standards. Prioritize and delegate work, evaluate performance, and ensure timely completion of tasks.
• Perform maintenance tasks including drywall repairs, plumbing, painting, tiling, snow removal, carpentry, and minor construction.
• Operate heavy equipment for snow removal, large deliveries, and moving loads.
• Develop work plans, routine checks, and project schedules, coordinating with other departments for minimal guest impact.
• Handle maintenance staff scheduling, payroll, hiring, training, and performance evaluations.
• Maintain records of completed work and communicate with department heads regarding planned work and concerns.
• Identify improvement opportunities, cost-saving initiatives, and necessary upgrades.
• Manage costing, scheduling, and implementation of project work.
• Track parts, equipment, and consumables inventory, ensuring adequate supplies for operations.
• Liaise with vendors for parts and equipment procurement, using the PO system for orders.
• Maintain a clean, organized workshop and develop skills in Mechanical Systems.
• Provide necessary safety equipment and training to staff.
• Uphold safety standards and documentation, including hazard assessments.
• Ensure environmental respect and prevent incidents.
• Basic proficiency in Windows Word and Excel for reports and record keeping.
• Respond to emergencies outside normal working hours, accommodating project work, emergencies, or staff shortages.

Qualifications

• 5 years of general maintenance experience, with 2 years in a supervisory role preferred.
• Valid driver's license with a clean driving record.
• Strong interpersonal skills and an excellent understanding of the hospitality industry.
• Ability to learn new skills and technologies.
• Flexibility to work various shifts.
• Physical capability to perform tasks involving standing, bending, and lifting (up to 50 lbs).

Position: Dishwasher

Department: Kitchen

Report to: Executive Chef/Executive Sous Chef

Hours: As required

Position Overview:

Dishwasher ensures the cleanliness and hygiene of kitchen wares, equipment, and areas, supporting the kitchen's smooth operation.

Duties and Responsibilities:

• Wash and sanitize all kitchen utensils, dishes, pots, pans, and equipment.
• Maintain cleanliness and organization in the dishwashing area.
• Assist in the overall cleanliness of the kitchen, including floors, surfaces, and equipment.
• Dispose of waste and recycling following proper procedures.
• Support kitchen staff in the timely preparation and delivery of dishes.
• Assist prep cooks, line cooks during slower periods.
• Follow health and safety regulations and guidelines.
• Report any kitchen maintenance issues to the appropriate personnel.
• Collaborate with kitchen team members to ensure smooth operation.

Qualifications

• Previous experience as a Dishwasher or in a similar role is an asset.
• Ability to work in a fast-paced kitchen environment.
• Basic understanding of health and safety regulations in a kitchen setting.
• Strong work ethic and attention to detail.
• Ability to follow instructions and work as part of a team.
• Physical stamina to stand for extended periods and perform repetitive tasks.
• Positive attitude and willingness to contribute to a clean and organized kitchen.
• Ability to stand for extended periods, lift kitchen equipment, and perform repetitive tasks.

Position: Chef De Partie

Department: Kitchen

Report to: Executive Chef/Executive Sous Chef

Hours: As required

Position Overview:

Chef De Partie assists in overseeing a specific section of the kitchen, ensuring the highest culinary standards are met and contributing to the success of The Post’s culinary operations.

Duties and Responsibilities:

• Execute and oversee the preparation of dishes within the assigned section.
• Collaborate with the Executive Chef/Executive Sous Chef/Sous Chefs to plan and develop menu items.
• Train and mentor junior kitchen staff, ensuring high levels of skill and efficiency.
• Monitor food quality, presentation, and consistency to meet restaurant standards.
• Maintain a clean and organized work environment, adhering to food safety and sanitation guidelines.
• Assist in inventory management, ordering, and stock rotation for the assigned section.
• Contribute creative ideas to enhance menu offerings and seasonal specials.
• Ensure compliance with health and safety regulations in the kitchen.
• Participate in menu tastings, special events, and culinary promotions.
• Collaborate with other kitchen team members to ensure smooth service during peak hours.

Qualifications

• Culinary diploma or equivalent qualification.
• Proven experience as a Chef de Partie in a high-end restaurant or similar establishment.
• Strong knowledge of culinary techniques, presentation, and kitchen management.
• Ability to lead and motivate a team in a fast-paced environment.
• Excellent communication and organizational skills.
• Creative flair and a passion for culinary arts.
• Knowledge of food safety and sanitation regulations.
• Ability to stand for extended periods, lift heavy kitchen equipment, and work in a high-pressure kitchen environment.

Position: Cook

Department: Kitchen

Report to: Executive Chef/Executive Sous Chef

Hours: As required

Position Overview:

As a Cook at The Post, you will play a crucial role in the culinary team, contributing to the preparation of high-quality dishes for our discerning guests in the luxurious setting.

Duties and Responsibilities:

• Assist in the preparation and cooking of a variety of dishes as directed by the kitchen leadership.
• Follow recipes and instructions to maintain the quality and consistency of menu items.
• Ensure proper portion control and presentation of all dishes.
• Collaborate with kitchen team members to maintain a smooth and efficient operation.
• Contribute to the creative process of developing new menu items.
• Adhere to health and safety regulations in the kitchen.
• Monitor inventory levels and assist in ordering supplies.
• Maintain cleanliness and organization in the kitchen area.
• Support in the preparation and setup for special events and functions.
• Assist in the proper maintenance and cleaning of kitchen equipment.

Qualifications

• Culinary degree or equivalent qualification.
• Previous experience as a Cook or similar role in a high-end culinary setting.
• Passion for culinary arts and dedication to delivering exceptional dining experiences.
• Knowledge of various cooking techniques, ingredients, and presentation styles.
• Ability to work in a fast-paced and demanding kitchen environment.
• Strong teamwork and communication skills.
• Familiarity with health and safety regulations in a culinary setting.
• Positive attitude and eagerness to contribute to a dynamic culinary team.
• Ability to stand for extended periods, lift kitchen equipment, and work in a high-paced kitchen environment.